Journal of
Brewing and Distilling

  • Abbreviation: J. Brew. Distilling
  • Language: English
  • ISSN: 2141-2197
  • DOI: 10.5897/JBD
  • Start Year: 2010
  • Published Articles: 33

Full Length Research Paper

Improvement of ethanol production from sugarcane molasses through enhanced nutrient supplementation using Saccharomyces cerevisiae

Zuko Nofemele1, Pratyoosh Shukla1,2*, Arthur Trussler3, Kugen Permaul1, and Suren Singh1
  1Department of Biotechnology and Food Technology, Durban University of Technology, P. O. Box 1334, Durban, South Africa, 4000. 2Department of Microbiology, Maharshi Dayanand University, Rohtak-124001, India.3Illovo Sugar Ltd, Merebank, Durban, South Africa.
Email: [email protected]

  •  Accepted: 13 March 2012
  •  Published: 30 March 2012

Abstract

 

Saccharomyces cerevisiae as a yeast cream was utilized for alcoholic fermentation using sugar cane molasses. In the present study, fermentation was optimized for urea and yeast hydrolysate (YH) dosage and the combined effect was evaluated. Total sugars as inverts (TSAI) composition of molasses were determined by HPLC as 39% (m/v). Urea concentrations of 4, 2 and 3 gl-1 showed optimal ethanol production at 30, 35 and 40°C respectively. A YH concentration of 0.5 gl-1 resulted in an ethanol yield of 8.7% (m/v) with a fermentation efficiency of 85.12%. Under optimized conditions (35°C) significant improvements were noticed with ethanol yield of 7.8% (m/v) and efficiency of 76.3%.

 

Key words: Ethanol, ethanologenic, fermentation, molasses, Saccharomyces cerevisiae.

 

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This article is published under the terms of the Creative Commons Attribution License 4.0

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